Buckwheat Porridge with Cottage Cheese and Berries

1. 1 Milletpack 800 g ≈ $3.50 35 g
2. 2 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 35 g
3. 3 Mixed berries (frozen)pack 300 g ≈ $3.50 30 g
4. 4 Cinnamon 1 g
5. 5 Sugar 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat in cold water until the water runs clear, then pour in 120 ml of boiling water and bring to a boil.

2. Cover and simmer on low heat for 15–20 minutes, until the buckwheat absorbs the water and becomes tender.

3. Rub the cottage² cheese through a sieve, then mix it with sugar until smooth and sweet.

4. Fold the cottage² cheese mixture into the porridge, stir well, and warm through gently over low heat for 3 minutes—do not boil.

5. Stir in the berries and cinnamon, then warm for another 2 minutes until the berries thaw.

6. Remove from heat, cover, and let sit for 5 minutes before serving warm.

In short

• In the planner this dish is cooked for two days: reheat on day two.